Catfish Croquettes
 
Makes 12
Ingredients
  • 1 (8-ounce) catfish fillet
  • 1½ teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper, divided
  • 4 tablespoons unsalted butter, divided
  • ½ cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • ½ cup warm whole milk
  • 1½ cups panko (Japanese bread crumbs), divided
  • 3 teaspoons chopped fresh thyme, divided
  • Vegetable oil, for frying
  • 1 large egg, beaten
Chipotle Ranch
  • Garnish: fresh thyme
  • Chipotle Ranch
  • ¾ cup sour cream
  • ¼ cup fresh cilantro leaves
  • 2 chipotle peppers in adobo sauce
  • 2 tablespoons adobo sauce (from can)
  • 1½ teaspoons fresh dill leaves
  • 1½ teaspoons apple cider vinegar
  • 1 clove garlic, minced
  • ¼ teaspoon kosher salt
Instructions
  1. Sprinkle catfish with ¾ teaspoon salt and ½ teaspoon pepper. In a large saucepan, melt 1 tablespoon butter over medium-high heat. Add catfish; cook, turning once, until flaky and firm to touch, about 4 minutes per side. Remove from pan. Let stand for 5 minutes. Using 2 forks, shred catfish.
  2. Reduce heat to medium. Add remaining 3 tablespoons butter to pan. Add onion; cook until tender, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in flour; cook until bubbly, about 3 minutes. Gradually whisk in warm milk until smooth.
  3. Remove from heat; stir in catfish, ½ cup bread crumbs, 2 teaspoons thyme, ½ teaspoon salt, and remaining ½ teaspoon pepper until well combined. Shape 2 tablespoonfuls of catfish mixture into small patties.
  4. In a large Dutch oven, pour oil to a depth of 4 inches, and heat over medium heat until a deep-fry thermometer registers 350°.
  5. In a shallow pan, place egg. In another shallow pan, combine remaining 1 cup bread crumbs, remaining 1 teaspoon thyme, and remaining ¼ teaspoon salt. Working in batches, dip croquettes in egg, letting excess drip off. Dredge in bread crumbs mixture, pressing gently to adhere.
  6. Fry croquettes, turning as needed, until golden brown, 3 to 4 minutes. Remove using a slotted spoon, and let drain on paper towels. Serve with Chipotle Ranch. Garnish with thyme, if desired.
Chipotle Ranch
  1. Place all ingredients in a blender; process until smooth. Cover and refrigerate for at least 1 hour or up to 1 week.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/catfish-croquettes/